Triple Ginger Cake

I adore ginger.  It’s heat, it’s crisp flavour, it’s chewiness and it’s freshness. I’m not fan of cake for the most part but I AM partial to a biting syrup cake, be it lemon or whatever. So when I stumbled across Trotski & Ash, I knew I had evil plans for this delightful morsel. I will be upping the ginger quotient by drizzling this baby in a little ginger syrup. ‘Cause who doesn’t want MORE ginger, right?

Trotski & Ash’s tip:  This cake gets better and better when you wrap it in foil and let it sit. Ours didn’t last that long…


  • 250g self-raising flour
  • 2 level tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 level tsp bicarbonate of soda
  • a pinch of salt
  • 200g golden syrup
  • 2 tbsp honey
  • 2 tbsp finely chopped crystalised ginger
  • 125g butter
  • 1 thumb sized nob of fresh ginger, grated
  • 2 heaped tbsp sultanas
  • 125g dark muscavado sugar
  • 2 large free-range eggs
  • 240ml milk


  1. Grease and line a square cake tin around 20-22cm.
  2. Preheat the oven at 180 degrees. Sieve the flour with the ground ginger, cinnamon, bicarbonate of soda and the salt. Put the golden syrup, the honey and the butter into a small saucepan, and warm over a low heat. Dice the crystalised ginger finely then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom.
  3. Break the eggs into a bowl, pour in the milk and beat gently to break up the egg. Remove the butter and sugar mixture from the heat and set aside to cool and then pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs to this mixture. The mixture should be sloppy, with no trace of flour.
  4. Scoop the mixture into the non-stick or lined cake tin and bake for 35-40 minutes, or until a skewer, inserted into the centre of the cake, comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip out on to a sheet of greaseproof paper. Wrap it up again in foil and leave to mature for a day or two before eating.

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